Braised Striped Bass

Original recipe. We have used wild striped bass almost always for this dish. Serves 6ppl. For the broth: 3 tablespoons extra-virgin olive oil  1/2 yellow onion, peeled and sliced  1 small carrot, peeled and sliced  1/2 fennel bulb, cored and sliced  1 celery stalk, sliced  1 shallot, peeled and sliced  Kosher salt and freshly ground black pepper  1 teaspoon coriander seeds, toasted  1 teaspoon fennel seeds, toasted  1 cup dry white wine  1 cup white wine vinegar  1 quart fumet  3 sprigs fresh thyme  1 bay leaf  3 sprigs fresh tarragon  1 sprig fresh rosemary  For the bass: 4 tablespoons extra-virgin olive oil  Kosher salt and freshly ground black pepper  6 6-ounce, skin-on striped bass fillets (about 1 1/4 inches thick)  3 sprigs fresh thyme, plus additional for garnish if desired  PREPARATION: For the broth: Heat the olive oil in a large pot over medium heat.  Add the onion, carrot, fennel, celery, and shallot and season with salt and pepper. Sweat the vegetables until they are soft, about 20 minutes. Add the coriander and fennel seeds, wine, and vinegar and simmer until reduced by half, about 10 minutes. Add the fumet, 1 cup water, the thyme, bay leaf, tarragon, and rosemary. Simmer until the flavors in the broth blend, about 15 minutes; set aside to cool.  For the bass: Divide the oil between two large skillets and heat over medium. Salt and pepper the fish and add it, skin side down, to the skillet. Add the thyme and cook until the skin is crisp, about 6 minutes. Turn the fish, then ladle two cups of the broth with vegetables into each skillet, reserving the remainder. Bring the broth to a simmer, then reduce the heat to medium-low and gently simmer the bass until it is opaque throughout, about 5 minutes more.  To serve: Bring the reserved broth to a simmer, then ladle it into warm shallow bowls. Place a piece of fish in each bowl, garnish with fresh thyme, if desired, and serve. 

upcoming spring menu and ideas for the bistro

Golden raisin puree Garlic puree(confit) Sous vide duck breast with dry spice rub Revisit pork dish Roasted vegetables roulade Glaze for duck? Honey and truffles? Lamb rack setup.

sherry vinaigrettte/gastrique

Using for lamb rack, duck leg confit. Works well with very fatty proteins. 1 cup sugar 1 cup sherry vinegar 2 shallot brunoise 1 garlic clove, peeled and minced Lamb, duck etc stock-3 qts Unsalted butter, 1tb Place sugar in heavy bottom pot and slowly bringa light caramel color. The darker the sugar becomes the more bitter the sauce will be. Once the sugar is ready, add vinegar. Let dissolve and then reduce by 3/4's. Add shallots, garlic and stock. Reduced to desired consistency. Pull off fire and add butter. Cool slightly.

bistro ideas and thoughts for the weekend

Loup de mer, or bronzino as most call it. Nice fish, 1 and 1/4's,we are scalling and filleting all. Sear skin side down, once cooked drained onto paper towels. To plate, we call it the sandwich, its not aall but it is to us. Place one filet skin side down on seving plate. Spread a layer of parsnip puree and then place on top of that the saiuteed brocolli rabe. Finally rhe last fillet skin side up of course. Deglaze pan with fresh lemon, shallot, garlic, white wine, and butter till colored appropriate. Parsley and cummin. We will tru out the pork chops tomorrow service.

apple fritters

2 recipe for apple fritters: Number 1;1 cup cake flour 1 TB sugar 3/4tsp baking powder 1/4tsp salt 1 egg 1/3cup whole milk 4tsp butter, melted 1TB orange juice 2tsp grated orange peel 1/4 tsp vanilla extract if not using beans 3/4 cup chopped peeled tart apple Fryer oil Mix all dry and mix all wet seperatly. Fold together than fold in apples. Fry at 375 degrees. Drain on towel. Number 2: 1 cup ap flour 1/3 cup sugar 1tsp baking powder Pinch salt 1tsp cinnamon 1/4 tsp nutmeg 1/2 tsp vanilla 1TB melt butter 1 egg 1/3 cup milk plus more if needed 1 and 1/2 cup chopped(diced apple) Heat oil. Meanwhile, mix all dry and wet seperaly. Gently fold together than in the apple. Do not overmix. Fry and let drain on paper towels.

ideas for and about double cut pork chop, sous vide method for bistro saturday eve

Pork. Roast in pan, de glaze with chicken stock, soy sauce and worchestire. Stir in apricot preserves or maybe the figs reconstituted or the fig/sesame. Sous vide double cuts To serve 2ppl: 1 double cut, bone in about 1 and 1/4lb. Kosher salt and fresh pepper 1TB canola or vegetable oil 2TB unsalt butter Sous vide to 135. I'm going to look and see what we are doing the tenderloins at as it should be around the same. 135 is mr, 140 is medium. Cook for minimum 45 minutes, up to 4 hours. Anything after 4 hours and the proteins begin to break down. Not good. Remove from water and either pat dry and season/sear immediatly or place in an ice bath(while still sealed in bag) to cool down quickly. Sear in oil, butter or a mix roughly 4miniutes on each side, even the outer sides. Let meat rest and either serve whole, or slice and serve. We did a pork porter house before, I'm thinking we will use the above method this time though. As for the rest of the plate... Apple fritters? Apple "demi"? Demi is as follows: 4 shallot peeled and slice thin 4 apples, peeled and cut into half moons 1 cup good quality brandy 1 cup good quality apple cider 1 quart medium pork stock 1/2TB veal demi In rondo melt several tablespoons butter. Add the shallots and cook, no color. Add thr apples and cook until warmed through. Add brandy and burn off liquer, and reduce. Add cider, cook down, all down to almost non then add pork jus and reduce to consistency. Demi to finish. Don't think we are going to us the above sauce, going to go with the figs and sesame idea. The fritter? I'm gonna try it. 5small apple, diced(do not put in water) 3 cups flour 3TB baking powder 1tsp salt 1/2 cup sugar 2tsp cinnamon 1/2 tsp nutmeg 4 eggs whipped 12 fluid oz buttermilk(I think it says 12, its either 12 fluid oz or 2 so we will go with the 12) 4 fluid oz apple cider Place all dry in bowl. Mix eggs, buttermilk and cider in another bowl. Fold together. Fold in apples. Use dessert spoon or a fork into hot 350 degree oil till golden brown. Remember is they are to thick they will not cook nicely. Original recipe said on the fritter batter be very careful to not overwork.